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Mar 26, 2021

Candied Kumquats | #SpringSweetsWeek

 These candied kumquats are a wonderful way to enjoy the abundance of the fruit this time of year. 

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone.

Kumquats in a jar with a spoon




Candied kumquats are delicious over vanilla ice cream (kind of like the flavors of creamsicles), wonderful in salads, and just plain good on their own. You can even make kumquatinis! 

I've even baked them in bread. Their flavor is similar to candied orange peel, but much juicier, similar to marmalade. 

Kumquats in clamshells




Kumquats, the fruit with the weird name, look like little tiny oranges. You eat them, skin and all, and they have a sweet-tart flavor. In fact, the sweetness lies in the thin skin and the tartness come from the flesh. When fully ripe, they are not at all bitter. 

They are native to China. In one the houses I grew up in (or maybe a neighbor's house, I can't remember), we had a kumquat bush that would produce hundreds of these tiny fruits each year. 

I received these kumquats in my box from Melissa's Produce, one of our prized sponsors. 

Kumquats with bag of sugar




I used Dixie Crystals sugar to candy these kumquats. Dixie Crystals is also a prize sponsor for Spring Sweets Week. They are giving away a really cool kitchen torch. To learn more, please visit my post that lists all of our prizes

You can enter to win here after the recipe. 

How to make candied kumquats:


Making these are so easy! 

First, slice the kumquats into 2 or three pieces, depending on their size. If there are visible seeds, you can remove them, but if you miss some, it doesn't really matter because they are edible. 

Next, boil 2 parts sugar with 1 part water for about 4 minutes, and then add the kumquats and continue to simmer for an additional 10 minutes. 

Finally, strain the kumquats into a jar and continue to simmer the syrup for an additional five minutes. Measure some of the syrup into the jar. You can keep these in the refrigerator for up to three weeks. 

The leftover syrup can also be refrigerated for jelly or for dissolving into cocktails.

Candied kumquats in a jar




Everytime I pass by the refrigerator it's hard to resist grabbing a spoonful of these for a snack.... or grabbing a bowl of chocolate or vanilla ice cream and topping them with these. 

Candied kumquats over ice cream



Welcome to #SpringSweetsWeek 2021 hosted by Heather from Hezzi-D's Books and Cooks!   

With the weather warming up and flowers beginning to bloom let's celebrate with spring sweets and a fun giveaway!  This year, 24 food bloggers from around the country are sharing over 100 sweet recipes that are perfect for the spring season.  Say goodbye to the snow and cold and get ready to enjoy the best spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!  

Our #SpringSweetsWeek sponsors are helping us give away some great prizes.  Thank you to Dixie CrystalsMelissa's ProduceDoor County CoffeeCirculonTaylor and Colledge, and Nairn's for your generosity.  We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win! 

The prizes are featured in my Mandarin Orange and Rhubarb bread post. 



Friday #SpringSweetsWeek Recipes

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.



Candied Kumquats with ice cream





Candied Kumquats Recipe

Candied Kumquats Recipe
Yield: 24 servings
Author: Karen's Kitchen Stories
These candied kumquats are a wonderful way to enjoy the abundance of the fruit this time of year.

Ingredients

  • 16 ounces/454 grams (about 3 cups) kumquats
  • 3/4 cup water
  • 1 1/2 cups sugar

Instructions

  1. Thoroughly wash the kumquats. 
  2. Slice/chop the kumquats in half or into thirds. 
  3. Bring the water and sugar to a boil and simmer for about 4 minutes. 
  4. Add the kumquats to the sugar mixture and simmer for 10 minutes. 
  5. Using a slotted spoon or spider strainer, remove the kumquats from the syrup and place them in a heat proof jar or glass container. 
  6. Continue to simmer the remaining syrup for an additional 5 minutes. 
  7. Pour 1/4 cup of the syrup over the kumquats, and stir. Let cool, cover, and refrigerate for up to 3 weeks. 

Calories

61.81

Fat (grams)

0.16

Sat. Fat (grams)

0.02

Carbs (grams)

15.51

Fiber (grams)

1.23

Net carbs

14.28

Sugar (grams)

14.25

Protein (grams)

0.36

Sodium (milligrams)

2.31

Cholesterol (grams)

0.00
kumquats
Preserves
American
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Created using The Recipes Generator


Recipe adapted from Simply Recipes. Here's a great recipe for a kumquatini from her friend Garrett. 




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Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Door County Coffee & Tea Co., Circulon, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Would you like to comment?

  1. I'm not sure I would get around to making these because I love just eating them! They are expensive here - if I had a bounty of less-expensive ones this recipe would certainly be done!

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    Replies
    1. We are lucky to be in southern California where they are pletiful!

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  2. These would be great on top of a pie, cupcakes, or even as a cake filling.

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  3. I love Kumquat season! So many ways to enjoy these!

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  4. What do you do with the left over syrup? Is that for kumquatinis? This does look easy and delicious, if a little dangerous to have in the fridge if you are trying to fit into summer's bathing suit.

    ReplyDelete
    Replies
    1. I have it in a little jelly jar!! Add it to a cocktail shaker with vodka or gin and maybe some Cointreau and voila!

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  5. I know I'd love this! Now I just need a steady supply of kumquats!

    ReplyDelete
    Replies
    1. Thanks! They are pretty seasonal. You could always use a traditional canning method to make them last longer.

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  6. I must make these! So many ways to use them!

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  7. I can't wait to use these on top of my morning oatmeal! What a fun treat and so cute too!

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  8. So many ways I can think of using the candied kumquats!

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